Tofu Steak Salad Bento

Name: Tofu Steak Salad Bento
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Japanese
Ingredients: 14 ounces (396 g) firm tofu; 2 tablespoons (30 ml) extra-virgin olive oil, divided; ¼ teaspoon plus ⅛ teaspoon salt, divided; Black pepper, to taste; 1 tablespoon (15 ml) freshly squeezed lemon juice; 1 tablespoon (15 ml) apple cider vinegar; 1 teaspoon honey; 2 cups (80 g) chopped kale; 1 cup (70 g) shredded red cabbage; ¼ medium carrot, peeled and cut into matchsticks

Preparation info

Yield:
2
Servings

Difficulty
Easy
Ready in
20 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

In this recipe, tofu is simply fried in some olive oil and seasoned with salt and pepper. Kale and crunchy vegetables tossed in a tangy, sweet vinaigrette, along with marinated mushrooms, add texture and umami to the dish.

Ingredients

Tofu Steak Salad

14 ounces (396 g) firm tofu
2 tablespoons (30

Asia
Japan
Main course
Vegetarian
Gluten-free

Method

Drain the tofu and cut it into 1-inch-thick (2.5 cm) thick rectangles. Pat dry with paper towels to remove excess moisture. Coat the surface with 1 tablespoon (15 ml) of the olive oil and sprinkle with ¼ teaspoon of the salt and the pepper.
Heat a grill pan or large skillet over medium heat. Add the tofu and cook for 2 to 3 minutes per side, until lightly brown